| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Semisweet chocolate |
| 6 |
tb |
Unsalted butter |
| 1/3 |
c |
Sugar |
| 4 |
|
Eggs |
| 1/2 |
c |
Ground almonds |
| 1/2 |
c |
Fresh bread crumbs |
| 2 |
pk |
(10-oz) frozen raspberries |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Raspberry liqueur |
| 2 |
tb |
Water |
| 1 |
|
Envelope unflavored gelatin |
| 1 |
c |
Heavy whipping cream |
| 1 |
c |
Heavy whipping cream |
| 2 |
tb |
Sugar |
| 1 |
|
Basket fresh raspberries |
|
|
Confectioners' sugar |
INSTRUCTIONS
CHOCOLATE CAKE LAYER
RASPBERRY MOUSSE
FINISHING
For the cake layer:
Preheat oven to 350 degrees and set rack in middle of the oven. Butter a
10-inch springform pan and line the bottom with a disk of parchment cut to
fit. Cut chocolate and place it in a heatproof bowl. Place bowl over a pan
of hot water and allow chocolate to melt. Stir melted chocolate smooth and
allow to cool.
Beat butter and sugar by machine on medium speed until soft and fluffy.
Beat in chocolate and scrape bowl and beaters. Beat in two of the eggs, one
at a time, then beat in the ground almonds. Beat in remaining eggs, then
bread crumbs. Scrape batter into prepared pan and smooth top. Bake for
about 20 minutes, until well risen and firm. Cool cake in pan on a rack.
Unmold cake,
wrap and chill until needed. To assemble dessert, trim top of cake straight
and cut cake to a 9-inch diameter by using the
OUTSIDE of a 9-inch springform pan as a guide. Assemble pan and force cake
layer into pan. Chill cake in pan until ready to fill with mousse.
For the mousse:
Combine raspberries and sugar in a non-reactive saucepan and bring to a
boil over medium heat. Lower heat and simmer until slightly thickened.
Puree in food processor and strain away seeds. Chill puree. To assemble
mousse, pour liqueur and water into a heatproof bowl and sprinkle gelatin
on surface. Allow to soak 5 minutes. Place bowl over gently simmering water
and allow gelatin to melt; cool slightly. While gelatin is melting, whip
cream until lightly firm, but not grainy. Whisk gelatin into puree, then
fold puree into cream. Quickly pour mousse over chocolate layer in pan.
Cover with plastic wrap and chill until set, 8 hours to overnight.
To finish dessert, whip cream with sugar and spread evenly on mousse. Chill
to set cream, then run knife between cream and side of pan. Remove
springform side; garnish top with raspberries; sprinkle berries with
confectioners' sugar.
Recipe by: Cooking Live Show #CL8931 Posted to MC-Recipe Digest V1 #721 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997
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